American Southwest

Black bean and corn salad

Name: Black bean and corn salad
Total time: 20 min
Yield: 6 servings
Cuisine: Southwestern
Ingredients: 1 cup dry boiled, or 2 cans, rinsed black beans, dry; 2 cups charred or boiled sweet corn kernels (corn kernels); 1 diced red bell pepper (red capsicum, red pepper); 1 1/2 cups diced tomato; 1/2 red onion diced onion; 1 minced jalapeño; 1 diced avocado; a big handful chopped coriander leaves (cilantro); 3 tbsp lime juice lemon juice; 2 tbsp olive oil; 1 tsp cumin powder (ground cumin); 1 tsp salt

Beans, corn, peppers and lime. A rainbow that doubles as lunch.

20 minTime

10 gProtein each

mediumSpice

Southwest in a bowl2 chapters · 1 min read

Make it your way

Grandma's wayBlack beans, corn, peppers, avocado and lime.

The original

254kcalsame

10 gproteinsame

9 gfibresame

20minutessame

Black bean and corn salad.

Per serving, worked out from the ingredient table.

Ingredients

Black beans, dry1 cup dry, boiled, or 2 cans, rinsed

Sweet corn kernels (corn kernels)2 cups, charred or boiled

Red bell pepper (red capsicum, red pepper)1, diced

Tomato1½ cups, diced

Onion½ red onion, diced

Jalapeño1, minced

Avocado1, diced

Coriander leaves (cilantro)a big handful, chopped

Lemon juice3 tbsp lime juice

Olive oil2 tbsp

Cumin powder (ground cumin)1 tsp

Salt1 tsp

Method

4 steps

1Rinse the boiled beans and drain them very well.
2Whisk lime juice, oil, cumin and salt.
3Toss beans, corn, pepper, tomato, onion and jalapeño with the dressing. Rest 15 minutes.
4Fold in avocado and coriander just before serving.

Serve it like this

Serve in a wide shallow bowl with lime wedges and tortilla chips on the side for scooping.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

American Southwest

Black bean and corn salad

Beans, corn, peppers and lime. A rainbow that doubles as lunch.

20 minTime

10 gProtein each

mediumSpice

Southwest in a bowl2 chapters · 1 min read

Make it your way

Grandma's wayBlack beans, corn, peppers, avocado and lime.

The original

254kcalsame

10 gproteinsame

9 gfibresame

20minutessame

Black bean and corn salad.

Per serving, worked out from the ingredient table.

Ingredients

Black beans, dry1 cup dry, boiled, or 2 cans, rinsed

Sweet corn kernels (corn kernels)2 cups, charred or boiled

Red bell pepper (red capsicum, red pepper)1, diced

Tomato1½ cups, diced

Onion½ red onion, diced

Jalapeño1, minced

Avocado1, diced

Coriander leaves (cilantro)a big handful, chopped

Lemon juice3 tbsp lime juice

Olive oil2 tbsp

Cumin powder (ground cumin)1 tsp

Salt1 tsp

Method

4 steps

1Rinse the boiled beans and drain them very well.
2Whisk lime juice, oil, cumin and salt.
3Toss beans, corn, pepper, tomato, onion and jalapeño with the dressing. Rest 15 minutes.
4Fold in avocado and coriander just before serving.

Serve it like this

Serve in a wide shallow bowl with lime wedges and tortilla chips on the side for scooping.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Black bean and corn salad

Make it your way

Ingredients

Method

Black bean and corn salad

Make it your way

Ingredients

Method

Make it a meal